Description
This Lemony Lentil Soup recipe is full of the best bright and zesty flavors, it’s naturally gluten-free and vegan, and it’s easy to make in the Instant Pot, Crock-Pot or on the stovetop.
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 2 medium carrots, diced
- 5 cloves garlic, peeled and minced
- 6 cups vegetable stock (or chicken stock)
- 1 1/2 cups red lentils, rinsed and picked over
- 2/3 cup whole-kernel corn
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- (optional) pinch each of saffron and cayenne
- zest and juice of 1 small lemon
- fine sea salt and freshly-cracked black pepper
Instructions
Stovetop Instructions:
- Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
- Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Continue cooking until the soup reaches a simmer. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
- Blend (optional). Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)
- Season. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
- Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
Instant Pot (Pressure Cooker) Instructions:
- Sauté the veggies (optional). Press the “Sauté” button on your Instant Pot. Add oil and let it heat until shimmering. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Press “Cancel”.
- Cook. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Cover the pot and set vent to “Sealing”. Cook on high pressure for 8 minutes, followed by a quick release.
- Blend. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)
- Season. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
- Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
Crock-Pot (Slow Cooker) Instructions:
- Slow cook. Add onion, carrots, garlic, vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) to the bowl of a large slow cooker, and stir to combine. (No olive oil needed.) Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until the lentils are completely tender.
- Blend. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)
- Season. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
- Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
Notes
Traditional blender instructions: If using a traditional blender to purée the soup, please exercise caution (as always) as hot liquids expand when blended. I would recommend blending the soup in two batches, so as not to overflow your blender. I always slightly tent open the cap on the blender lid (or gently place a kitchen towel over the cap opening) so that excess hot air can escape while the hot soup is being blended. Once the soup is ready to go, return it to the stockpot and continue on with the recipe.
Sautéing the veggies: I really recommend sautéing the onions, carrots, garlic if you can before cooking them in the Instant Pot or slow cooker, in order to give them the best flavor. But if you’re in a rush, no worries, you can skip the sauté and just add them in together with all of the other ingredients. :)
Storage instructions: Any leftovers can be refrigerated in a food storage container for up to 3 days or frozen for up to 3 months.
Source: Recipe inspired by my favorite lentil soup from Aladdin Cafe in Kansas City.
My daughter, aka my executive chef (she picks out recipes for me to make each week for dinner), chose this recipe and it has become part of our monthly rotation now. Very good.
Delicious! I omitted the corn and added a few baby potatoes
Even better on second day!
Best Red Lentil soup recipe that I have tried. So much flavor. I think the corn really added something for me. Thank you for a wonderful recipe.
I made this soup and it is so delicious, I can’t get enough. I substituted turmeric and added fresh grated ginger. I will be making it again in a few weeks. Thank you for the recipe. It’s definitely a winner
This soup is a staple in our house. Quick, easy and delicious. I added some pumpkin puree based on a comment below and it was good that way too.
It was very good. Used a shake of turmeric in place of the saffron.
Made this a second time tonight but added a pinch of turmeric and some fresh grated ginger it’s so good!!! I live in the Kansas City area was the restaurant Jerusalem Cafe?
This has been in my rotation now for the last 4 years or so. SO delicious. I go overboard with the spices, and I love to top it with guacamole and some sweet salsa if I have any (like Trader Joe’s corn salsa!).
It’s so perfect, easy to prep and keep in the fridge all week. 10/10 thanks so much for sharing this. + shout out to my friend Sophia for sending me this when we were back at St. Edward’s!
I love this recipe. I’ve made it at least a dozen times. It’s so delicious and filling, without being heavy. It has such well developed flavors. And it’s a perfect soup for a pot luck, or to take to work for lunch, or wherever you need to travel. It thickens up a bit when cooled, hence no spilling or sloshing around. And when reheated, this soup is the perfect consistency. Love it! Love it! Love it! Thank you so much for this recipe.
I did make this soup but it wasn’t yellow I did use the red lentils I did not use saffron .it was good but it was brown in color
I won’t use corn, because it’s GMO in this country and it’s high glycemic. Would I have to substitute something else to make up for omitting the corn?
Hi Barbara, you’re welcome to just omit the corn entirely.
This soup was my first time making anything with lentils and I love it! Super easy to make, quick and very delicious. Didn’t have curry so I added a little turmeric, ginger and chili powder, as well as a scoop of pumpkin and it tastes amazing! Will be making this one often through winter!
I love this recipe, and have made it several times. Always a hit with guests. Just wondering if you have any nutrition info to share. It could be per cup, or for the entire recipe and I will do the math. Thanks.
We are absolutely loving this soup. I didn’t have a lemon so it just got 2-3 tsp lemon juice. It was so creamy out of the instant pot that I didn’t blend. The texture of the corn and the visual of the carrots made it perfect. Thank you for another “keeper” recipe.
I’ve been using this recipe for a few years. It’s a regular at our house. Never gets old. Healthy, filling, easy to prepare and full of flavor. It’s delivious!
Yummy!!! This was so easy to make and tastes great. My picky husband ate 2 bowls. I only used the lemon juice, not the zest and was still great.
I’ve made all kinds of lentil soup and this was by far the best one! My husband has asked me to make it 3x in the last month. Something about the carrots & corn make such a difference. I did add in some shredded rotisserie chicken I had leftover for some added protein.
I fell totally lucky crossing paths great news this lentil soup recipes I included all never made before but always on my mind so thanks for the quick start ! This outta be good I actually have a pressure / slow cooker not a insta pot but rather another brand does the same thing exactly I’ve always made my split pea soup in it dries yellow or green with my chicken or veggie stock a bag of store bought coleslaw butternut squash onion grated carrot and I’m basically off 2 the races at a 15 min pressure cook no purée necessary comes out like I put it in my ancient vita mix purée directly bout of the cooker it’s really quite amazing how that works did it by mistake 1 day now every day I make it that’s the way ! Thanks again Ali ! Mark
What is the serving size? 1 cup? 2?
One of my favorite soup recipes ! Quick and easy and full of flavor. I like to add celery with the onion and carrot.
I know I’ll be hated but I found it to be the most disgusting tasting soup. It may look pretty on the table but stick with a basic simple lentil soup and don’t puree it. The curry is not for everybody.
Amazing recipe! I’ve been looking for a dupe for this citrus lentil soup a local market had, and this tastes just like it. Quick and easy too. This is definitely going to be added to our regular rotation. Thank you!
This is absolutely the best lentil soup. Hands down. I can never make enough for my family. 🥣👨🏻🍳
Here is a small tip. I can not afford saffron, so I sprinkle 1t of turmeric. It won’t be as pretty as with the saffron but pretty enough. Enjoy.
Michelle
Ali!! Stupid auto correct 😂😂
Needed a quick springtime dinner, found this recipe and already had all the ingredients on hand. It’s absolutely delicious! I added some frozen spinach I had on hand after it was blended – didn’t seem to change the taste too much. I will make this again and again. Thank you :)